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Lemon Raspberry Danish Braid

A stunning yet simple breakfast pastry featuring a golden braided crust filled with sweet lemon cream cheese and fresh raspberries, finished with a zesty lemon glaze.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American, French Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Pastry Base
  • 2 tubes crescent roll dough sheet or puff pastry seamless sheets work best
Cream Cheese Filling
  • 8 oz cream cheese softened to room temperature
  • 0.33 cup granulated sugar
  • 1 tsp lemon zest freshly grated
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries washed and dried
Egg Wash
  • 1 egg beaten with 1 tbsp water
Lemon Glaze
  • 1 cup powdered sugar
  • 1-2 tbsp heavy cream or milk
  • 1 tsp fresh lemon juice adjust for tartness

Equipment

  • Baking sheet
  • Parchment paper
  • Electric Mixer
  • Pizza Cutter or Knife

Method
 

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, beat softened cream cheese, granulated sugar, lemon zest, and vanilla extract until smooth.
  3. Unroll dough onto the baking sheet. If using two cans of crescent rolls, press seams together to form one large rectangle.
  4. Spread the cream cheese mixture down the center of the dough lengthwise, leaving about 3 inches on each side.
  5. Top the cream cheese layer with fresh raspberries.
  6. Cut 1-inch wide strips along the bare sides of the dough. Fold strips over the filling, alternating left and right to create a braid look.
  7. Brush the top of the braid with the egg wash mixture.
  8. Bake for 15-20 minutes until the pastry is puffed and golden brown. Let cool for 15 minutes.
  9. Whisk together powdered sugar, milk, and lemon juice to create the glaze. Drizzle over the warm pastry before serving.

Notes

Ensure dough is kept cold until ready to bake for best puff.